SALMON EN CROUTE WITH SPINACH-MUSHROOM FILLING

Salmon En Croute With Spinach-Mushroom Filling image

This is so good and makes a wonderful special occasion entree. Great as-is, or try it with the Creamy Dill Sauce. Originally posted on teriskitchen.com.

Provided by GirlyJu

Time 2h

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

16 ounces salmon fillets, fairly even thickness
2 teaspoons dill weed
salt, to taste
pepper, to taste
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon butter
1/4 cup onion, finely chopped
8 ounces button mushrooms, chopped
1 (10 ounce) package frozen chopped spinach, thawed and thoroughly squeezed dry
salt, to taste
pepper, to taste
1 sheet frozen puff pastry, 8 2/3 oz
1 egg, beaten with 1 tbsp water
2 tablespoons dry white wine
1/2 lemon, juice of
2/3 cup heavy cream
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
salt, to taste
pepper, to taste

Steps:

For the Salmon:.
Season salmon fillets on both sides with salt, pepper and dill. Sprinkle flesh side with lemon juice.
Heat a med skillet over med high heat. Add oil and butter. When hot, add salmon, skin-side down. Brown well, about 3 minutes. Turn and sear top side, about 2 minutes. (Note: Salmon should be rare, because it will cook fully in the pastry.).
Remove from pan and refrigerate untl completely cooled, about 1 hour. Save pan and drippings to make dill sauce.
For the Filling:.
Heat a new med skillet over med high heat. Add butter and oil. Saute onions until tender, about 5 minutes.
Add mushrooms, spinach, salt and pepper. Saute until mushrooms are cooked through, about 5 minutes. (Note: There should be no moisture but, if there is, make sure it evaporates.).
Place in refrigerator to cool.
To Assemble:.
Thaw pastry for about 20 minutes.
Preheat oven to 400°F.
On a lightly floured surface, roll pastry out into a 14-inch square, about 1/8 inch thick. Cut into 4 equal squares. Place about 1/4 cup of spinach mixture in the middle of each square,then top with a piece of salmon, skin side up. Brush the edges of the pastry with some egg wash . Bring up opposite corners of pastry around the top of the salmon. Pinch the edges together to seal.
Place the pastries on an ungreased baking sheet, seam-side down. Brush the tops with the remaining egg wash.
Bake until golden brown, about 25 minutes. (Note: This is a good time to make the dill sauce in the salmon drippings.).
Remove pastries from oven and let stand 5 minutes.
For Creamy Dill Sauce.
Heat med saucepan over med high heat - or use the skillet in which the fish was cooked.
Add wine and lemon juice; bring to a boil.
Add cream. Simmer until well-combined and cream has reduced slightly.
Stir in dill and parsley. Taste for seasoning.
To Serve.
Spoon some of the sauce on each plate, then top with salmon pasty. Any remaining spinach-mushroom mixture can be heated and served on the side.